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Sparkling Sangria

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 8 servings (serving size: 1 cup)
Flavor this cava-and-brandy-based sangria with blueberries, cherries, raspberries, strawberries, nectarine, and apricot nectar for a sweet summer cocktail that tastes as good as it looks.

Ingredients

  • 1 cup cherries, pitted and halved
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup quartered small strawberries
  • 1/2 cup chopped nectarine (about 1)
  • 1/3 cup brandy
  • 1 cup apricot nectar, chilled
  • 1 (750-milliliter) bottle cava, chilled

Nutrition Information

  • calories 153
  • caloriesfromfat 3 %
  • fat 0.5 g
  • satfat 0.1 g
  • monofat 0.1 g
  • polyfat 0.2 g
  • protein 0.9 g
  • carbohydrate 17 g
  • fiber 2.7 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 2 mg
  • calcium 13 mg

How to Make It

  1. Combine the first 6 ingredients in a large pitcher, and chill for at least 2 hours. Stir in 1 cup nectar and wine. Serve immediately.

Cook's Notes

Cava is a Spanish sparkling wine with less acidity than Champagne; you may substitute another sparkling wine, such as prosecco, if you prefer. Top each beverage with a mint sprig for a fragrant garnish.

Also appeared in: Cooking Light, June, 2008;